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    Sorbet Course in French Classical Menu

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    Thefoodiesway
    The document discusses sorbet, which is the seventh course in a traditional French menu that acts as a palate cleanser between the main courses. It provides a brief history of sorbet, noting it originated from snow and fruit mixtures consumed by Roman emperors and was brought to France by Catherine de Medici in the 16th century. The document then lists different types of classic sorbets and includes recipes for hibiscus-mint and watermelon cinnamon star anise sorbets.

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    Sorbet Course in French Classical Menu

    Uploaded by

    Thefoodiesway
    7K views21 pages
    The document discusses sorbet, which is the seventh course in a traditional French menu that acts as a palate cleanser between the main courses. It provides a brief history of sorbet, noting it originated from snow and fruit mixtures consumed by Roman emperors and was brought to France by Catherine de Medici in the 16th century. The document then lists different types of classic sorbets and includes recipes for hibiscus-mint and watermelon cinnamon star anise sorbets.

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    Sorbet Course In French Classical Menu Presented By Lehazel.com

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    The document discusses sorbet, which is the seventh course in a traditional French menu that acts as a palate cleanser between the main courses. It provides a brief history of sorbet, noting it originated from snow and fruit mixtures consumed by Roman emperors and was brought to France by Catherine de Medici in the 16th century. The document then lists different types of classic sorbets and includes recipes for hibiscus-mint and watermelon cinnamon star anise sorbets.

    Copyright:

    © All Rights Reserved
    Download as PPT or read online from Scribd
    Download as ppt
    7K views21 pages

    Sorbet Course in French Classical Menu

    Uploaded by

    Thefoodiesway
    The document discusses sorbet, which is the seventh course in a traditional French menu that acts as a palate cleanser between the main courses. It provides a brief history of sorbet, noting it originated from snow and fruit mixtures consumed by Roman emperors and was brought to France by Catherine de Medici in the 16th century. The document then lists different types of classic sorbets and includes recipes for hibiscus-mint and watermelon cinnamon star anise sorbets.

    Copyright:

    © All Rights Reserved
    Download as PPT or read online from Scribd
    Download as ppt
    of 21

    1.

    Hors
    1 d’ oeuvres.
    2. Potages.
    3. Oeufs.
    4. Farineux
    5. Poisson
    6. Entrée
    7. Sorbet (BREAK BETWEEN THE MEAL)
    8. Relevé
    9. Rôti
    10. Légumes
    11. Entremets
    12. Savoureux
    13. Dessert
    SORBET

    Sorbet is the seventh course of the french classical menu


    which acts as a break in the meal between Entrée &
      Relevé. It served as a              "palate cleanser".It cleans the pallet so 
    that one can enjoy all the meals.
    SORBET
    • WHAT IS SORBET ?
     
    DEFINATION OF SORBET

    • A frozen dessert similar to a frappé, usually made 
    from fruit juice and having a mushy consistency. The 
    term is derived from the Turkish word for Sorbet, 
    Sherbat. 

    • 
     
     
    •It was Nero the Roman Emperor, 
    who, during the first century A.D. had 
    runners along the Appian way pass 
    buckets of snow hand over hand from 
    the mountains to his banquet hall 
    where it was then mixed with honey 
    and wine.
     

    •The Asian culture also has a place in history for the 
    first frozen desserts. At the end of the thirteenth 
    century,Marco Polo returned from the Far East with 
    recipes of concoctions made from snow, juice and 
    fruit pulp. Frozen desserts are believed to have been 
    brought to France in 1533 by Catherine de Medici 
    when she left Italy to marry the Duke of Orleans, who 
    later became Henry 2nd. 
     

    •By the end of the 17th century, sorbet hit the streets of Paris 
    and spread to England and the rest of Europe where they were 
    enjoyed by commoners and courtiers alike. The French are 
    responsible for the culinary tradition of using sorbet as palate 
    cleaners. Sorbet can mark the end of a meal as something 
    special with just the right hint of culinary glamour. Today 
    sorbet has graduated to a fat free treat that can be enjoyed 
    anytime, even right out of the container
    HOW IS IT SERVED
    Sorbets are usually served in
    sundae dishes or in tall glasses
    with a parfait spoon, kept on the
    sideplate.
     SOME CLASSICAL SORBETS

    •
    SORBET AUX FRUITS- Crushed ice
     
    drink with different fruit syrups  

    SORBET AU CALVADOS- classic


    sorbet with calvados
    .

    • SORBET AUX FRAISES- strawberry


    syrup with a swirl of cream
    • GINGER SORBET- crushed ice drink
    with ginger
    Mango puree can be found frozen and canned in ethnic
    markets. It usually has some sugar added, so you may
    need to use less corn syrup and add some water. Frozen
    mango can be processed with a little water to get an
    acceptable puree, but it probably won't be as intense and
    sweet as very ripe fresh mangos or the puree
    Hibiscus-Mint Sorbet

    •Hibiscus flowers -- sold either as whole flowers or

     
    cut -- make a beautiful deep magenta sorbet. It
    takes less time to steep cut flowers. Sudanese
                  
    hibiscus, which has a nice fruity flavor and bright
    deep rose color.
     
    Watermelon, Cinnamon &
    Star Anise Sorbet
    • This light pink sorbet has a mild
    watermelon flavor with definite
    •This light pink sorbet has a mild
    cinnamon
    watermelon notes.
    flavor withDecrease the
    definite cinnamon
     
    syrup by half for a nice granita.
    notes. Decrease the syrup by half for a nice
    granita.
    SOME MORE TYPES OF 
    SORBET
    • ROASTED RED PEPPER SORBET
    • LEMON SORBET
    • Blackberry Sorbet 
    • Plum Cardamom Sorbet 
    • Strawberry Balsamic Sorbet 
    • Cantaloupe Anisette Sorbet 
    RUSSIAN SOBRAINE BLACK CIGARS ARE A 
    PART OF THE SORBET COURSE.

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